Name: Rabbit Pudding
Yield: Serves 6 (fills a 1¼ litre/2 pt/1⅓ quart pudding basin)
Ingredients: 1 tbsp flour; 1 rabbit, boned; 1 tbsp minced parsley leaves; 6–7 mushrooms, chopped, or 1 tbsp mushroom ketchup (optional); salt and pepper, to taste; leaves from 2 thyme sprigs; 170 g/6 oz/1⅓ cups suet; 2 tbsp white wine; 455 g/1 lb/3½ cups flour; flour, for dusting; 170 ml/6 fl oz/¾ cup water; ½ tsp salt; 170 ml/6 fl oz/¾ cup chicken stock; butter, for the basin; 285 g/10 oz streaky bacon

Preparation info

Serves
6
(fills a 1¼ litre 2 pt 1⅓ quart pudding basin)

Difficulty
Medium

Appears in

How to Cook The Victorian Way with Mrs Crocombe

By Annie Gray and Andrew Hann

Published 2020

About

Suet crust pastry was a basic of the Victorian kitchen. Easy to make and cook, and tasty, it was used for a huge variety of pies and puddings. The crust could enclose sweet or savoury fillings, which cooked gently within it over several hours. Meat puddings were a staple of the servants’ hall, but today are almost forgotten – the sole survivor is steak and kidney pudding. You can use this basic recipe for almost any combination: veal and ham, beef and oyster, game and prune, mutton and pars